Ingredients
| Quantity | Ingredients |
|---|---|
| 1.5 cups | diced pumpkin (3/4 inch dice) |
| 3 cups | brussel sprouts, cleaned, blanched and halved |
| 3 tbsp | extra virgin olive oil |
| 2 cups | mixed mushrooms, cleaned and trimmed |
| 1/2 cup | white wine |
| 3/4 cup | dark chicken stock |
Directions
Heat olive oil in a fry pan over medium high heat. Immediately add pumpkin and sauté for 4 to 6 minutes or until pumpkin is a golden brown colour.
Add mushrooms and season with salt. Continue to cook for another 5 minutes.
Deglaze with white wine. Cook until wine is absorbed and then add chicken stock and blanched brussel sprouts.
Continue to cook until vegetables are nicely glazed with stock.
Source: www.foodtv.ca